Corn Sticks

Enjoy these great corn-bread sticks made with Gold Medal® muffin mix. Ready in 20 minutes!

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 10

1
pouch (6.5 ounces) Gold Medal™ golden corn muffin mix
1/3
cup milk
2
tablespoons margarine or butter, melted
1
egg

  • 1 Heat oven to 425º. Generously grease corn stick molds. Heat molds in oven about 5 minutes or until hot.
  • 2 While molds heat, mix all ingredients with spoon just until moistened (batter will be lumpy). Fill hot molds about two-thirds full. Bake 8 to 9 minutes or until golden brown. Immediately remove from molds. Serve warm.

Expert Tips

These Corn Sticks are guaranteed to be popular. You'll probably want to make two batches for hearty appetites.

Make Cornbread Triangles instead. Mix batter as directed, and bake in a greased 8-inch round pan 10 to 12 minutes or until golden brown. Cut into 10 triangles to serve.

For zippier Corn Sticks, seed and finely chop a jalapeño chili and stir into the batter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Stick
Calories
105
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
25mg
25%;
Sodium
170mg
170%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Iron
4%;
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.